I’m developing a recipe for blueberry lemon squares, actually blueberry-raspberry lemon squares. I’ve settled on this for the time being. I hope to have more photos as I continue to experiment. (In this one, the fruit is mostly hidden inside.)
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon ground flax seed
2 tablespoons warm water
3/4 cup unsweetened low-fat almond milk (or other non-dairy milk)
3/4 cup applesauce
1/4 cup maple syrup
3 teaspoons fresh lemon juice
2 teaspoons fresh lemon zest (one whole lemon)
1 1/2 cups blueberries (I used frozen)
1/2 cup raspberries (frozen)
Preheat oven to 360 degrees F. Cut a piece of parchment paper to fit along the bottom and sides of an 8-inch square Pyrex pan. Place the parchment-lined pan into the oven to preheat.
Mix flax seed and water. Set aside.
In a large bowl combine flour, baking powder, baking soda, salt, and cinnamon.
In another large bowl combine almond milk, applesauce, maple syrup, lemon juice, and lemon zest. Add flax mixture. Stir until blended.
Remove pan from oven and place on hob or trivet. Working quickly, add flour mixture to wet mixture. Stir just until you see no dry flour. Don’t over-blend. Gently fold in the blueberries and raspberries (if you stir too vigorously, the whole batter may turn blue!) Pour batter into pan.
Bake for 45-50 minutes or until golden brown on top. Let cool for 30 minutes then lift cake (cake?) out of Pyrex pan holding the parchment paper edges and place on a cooling rack. After another hour, place onto a cutting board and slice into squares. Leave the parchment paper in place as you do this. Each square will lift easily from the paper if the cake is cool.
I like to freeze the squares and defrost the amount I need on the following days. I find the moisture evens out and the blueberries stay in place when you bite down. Or, you can eat it right away while it’s still warm. 🙂